5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
As kids across America prepare (read: drag their feet) for the start of another school year, teachers are just as busy preparing for their imminent arrival - including hanging that ubiquitous poster outlining the class rules of "treat others like you'd like to be treated" and "keeps hands, feet and objects to yourself."
Speaking of rules, chef Linton Hopkins has a few of his own to contribute to the rest of the class - though his are more applicable in the lunchroom than in the library.
Hopkins is chef and co-owner of Restaurant Eugene and Holeman & Finch Public House in Atlanta, Georgia. He is also the Southern Foodways Alliance Board President, a multi James Beard Award nominee, a Food & Wine magazine "Best New Chef" and co-founder of the Peachtree Road Farmers Market.
Five Good Food Values: Linton Hopkins
2. Try to cook from scratch more often.
3. The best foods bring about memories and associations with other people and invoke a link to the past.
4. Enjoying good food means enjoying the romance of seasonality.
5. The food enemy is not any singular food item or business.
But when cheeseburger is comprised of ammonia treated CAFO (Concentrated Animal Feeding Operations) ground beef, fake cheese, tasteless tomato and preservative-ridden bread, it quickly becomes bad.
Good food starts with fresh, wholesome, healthy ingredients. If you want cheap food then you need to understand the compromises."
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